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Stefánia szelet
Meatloaf with boiled eggs
Stefánia szelet: pork meatloaf baked around whole hard-boiled eggs
Named, so the story goes, after Princess Stéphanie, wife of the Habsburg crown prince Rudolf, Stefánia szelet is the proud meatloaf of Hungarian school canteens, work cafeterias and Sunday tables. Seasoned minced pork, bound with a milk-soaked roll and flavoured with garlic, marjoram and mustard, is shaped around a row of peeled hard-boiled eggs and baked until browned, so every slice shows a golden yolk ringed with white. Serve it hot with mashed potato and pickled gherkins, or cold in sandwiches the next day. A common mistake is slicing it straight from the oven, which makes it crumble; rest it for 10 minutes first. Chef's tip: roll the boiled eggs in a little flour before you lay them in, so the meat grips them and the slices don't fall apart.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meatloaf
- 1 stale white bread rollabout 60 g
- ½ cup milk
- 1 ¾ lb minced pork
- 1 onionvery finely chopped
- 3 garlic clovescrushed
- 1 egg
- 1 tbsp mild mustard
- 1 tsp dried marjoram
- 1 tsp sweet Hungarian paprika
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tbsp plain flour
- 3 tbsp dried breadcrumbs
- 2 tbsp sunflower oil
To serve
- 6 pickled gherkins (optional)
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Method
0/7 doneStep 1: Lower the 4 eggs for boiling into boiling water and cook over a medium heat for 10 minutes, until hard. Cool in cold water and peel.
12 minStep 2: Soak the 1 stale white bread roll in the ½ cup milk for 10 minutes, then squeeze it out and crumble it.
10 minStep 3: Heat the oven to 350°F (325°F fan) and oil a 900 g loaf tin or a baking tray with half the 1 tbsp sunflower oil.
2 minStep 4: Mix the 1 ¾ lb minced pork, soaked bread, 1 onion, 3 garlic cloves, 1 egg, 1 tbsp mild mustard, 1 tsp dried marjoram, 1 tsp sweet Hungarian paprika, 1 ½ tsp salt and ½ tsp black pepper with your hands for 2 minutes, until sticky and well combined. Wash your hands well afterwards.
4 minStep 5: Press half the meat into the tin. Roll the peeled eggs in the 1 tbsp plain flour and lay them end to end down the middle, then cover with the rest of the meat and press firmly to seal.
5 minStep 6: Sprinkle the top with the 3 tbsp dried breadcrumbs, drizzle with the rest of the 1 tbsp sunflower oil and bake for 55–60 minutes, until browned and the juices run clear. The centre must reach 160°F on a thermometer.
60 minStep 7: Rest in the tin for 10 minutes, then pour off the fat, turn out and slice 2 cm thick. Serve with 6 pickled gherkins.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 35 g
- Carbs
- 12 g
- Fat
- 31 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stefánia szelet take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of onion?
- 2 shallots per onion.
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